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Book now for Slow Food

the menu!

Pickled sardine on crostini with lemon jam

Tartar of whiting, cucumber, sea urchin Mayo 

Entrees ( to share ) 

Yarra valley ocean trout caviar with panelle and Pepe saya cream fraiche

Grilled octopus, raw marinated kale, lemon, bottarga 

Ricotta and potato gnocchi, squid, spanner crab, tomato and chicory. 

Mains

Pan fried dusky flathead fillets, pickled Tasmanian mussels, mussel and spinach purée, spinach salad, crispy fried quinoa 

Dessert

Semolina pudding flavoured with grappa, poached plums, salted caramel icecream.